Close
Cook Time:30 minsTotal Time:30 minsServings:5Yield:5 servingsJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:5Yield:5 servings
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:5
Servings:
5
Yield:5 servings
Yield:
5 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonschipotle chili powder or mild chili powder2teaspoonslight brown sugar1teaspoonground cumin½teaspoonsalt, divided10chicken tenders (about 1 pound)20thin asparagus spears, trimmed5slicesbacon, halved1very small cucumber (about 4 ounces)¼cupnonfat plain Greek yogurt2tablespoonsbuttermilk2tablespoonsmayonnaise1tablespoonlemon juice1tablespoonfinely chopped fresh chives or 1 teaspoon dried1tablespoonfinely chopped fresh dill or 1 teaspoon dried¼teaspoongarlic powder¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
2teaspoonschipotle chili powder or mild chili powder
2teaspoonslight brown sugar
1teaspoonground cumin
½teaspoonsalt, divided
10chicken tenders (about 1 pound)
20thin asparagus spears, trimmed
5slicesbacon, halved
1very small cucumber (about 4 ounces)
¼cupnonfat plain Greek yogurt
2tablespoonsbuttermilk
2tablespoonsmayonnaise
1tablespoonlemon juice
1tablespoonfinely chopped fresh chives or 1 teaspoon dried
1tablespoonfinely chopped fresh dill or 1 teaspoon dried
¼teaspoongarlic powder
¼teaspoonground pepper
DirectionsPosition racks in center and top thirds of oven; preheat to 425 degrees F. Coat a baking sheet with cooking spray.Combine chili powder, brown sugar, cumin and 1/4 teaspoon salt in a small bowl. Sprinkle both sides of chicken with the spice mixture. Place the chicken on the prepared baking sheet. Place 2 asparagus spears on each chicken tender and wrap with 1/2 slice of bacon to hold everything together.Bake the chicken on the center rack for 5 minutes. Turn the broiler to high and move the chicken to the top rack. Broil, watching carefully, until the bacon is lightly browned, 5 to 8 minutes more.Meanwhile, peel cucumber, halve it lengthwise and scrape out the seeds. Grate the cucumber on the large holes of a box grater. Combine in a small bowl with yogurt, buttermilk, mayonnaise, lemon juice, chives, dill, garlic powder, pepper and the remaining 1/4 teaspoon salt. Serve the chicken tenders with the dressing.TipsTo make ahead: Refrigerate dressing (Step 4) for up to 1 day.Originally appeared: EatingWell.com, October 2016
Directions
Position racks in center and top thirds of oven; preheat to 425 degrees F. Coat a baking sheet with cooking spray.Combine chili powder, brown sugar, cumin and 1/4 teaspoon salt in a small bowl. Sprinkle both sides of chicken with the spice mixture. Place the chicken on the prepared baking sheet. Place 2 asparagus spears on each chicken tender and wrap with 1/2 slice of bacon to hold everything together.Bake the chicken on the center rack for 5 minutes. Turn the broiler to high and move the chicken to the top rack. Broil, watching carefully, until the bacon is lightly browned, 5 to 8 minutes more.Meanwhile, peel cucumber, halve it lengthwise and scrape out the seeds. Grate the cucumber on the large holes of a box grater. Combine in a small bowl with yogurt, buttermilk, mayonnaise, lemon juice, chives, dill, garlic powder, pepper and the remaining 1/4 teaspoon salt. Serve the chicken tenders with the dressing.TipsTo make ahead: Refrigerate dressing (Step 4) for up to 1 day.
Position racks in center and top thirds of oven; preheat to 425 degrees F. Coat a baking sheet with cooking spray.
Combine chili powder, brown sugar, cumin and 1/4 teaspoon salt in a small bowl. Sprinkle both sides of chicken with the spice mixture. Place the chicken on the prepared baking sheet. Place 2 asparagus spears on each chicken tender and wrap with 1/2 slice of bacon to hold everything together.
Bake the chicken on the center rack for 5 minutes. Turn the broiler to high and move the chicken to the top rack. Broil, watching carefully, until the bacon is lightly browned, 5 to 8 minutes more.
Meanwhile, peel cucumber, halve it lengthwise and scrape out the seeds. Grate the cucumber on the large holes of a box grater. Combine in a small bowl with yogurt, buttermilk, mayonnaise, lemon juice, chives, dill, garlic powder, pepper and the remaining 1/4 teaspoon salt. Serve the chicken tenders with the dressing.
Tips
To make ahead: Refrigerate dressing (Step 4) for up to 1 day.
Originally appeared: EatingWell.com, October 2016
Rate ItPrint
Nutrition Facts(per serving)207Calories9gFat7gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
